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Deep South Fried Chicken

Deep South Fried Chicken

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Marilyn

Marilyn

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Heat the shortening in a large, cast iron skillet over medium-high heat.
  2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
  3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
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Reviews

hotmama44
907

hotmama44

6/28/2008

Just a note:) when cooking meats such as fried chicken, that has a crust and using eggs, use only the yolks. The egg whites can cause the crust to burn before the meat is completely done cooking

KIMBERLYP
510

KIMBERLYP

5/18/2007

Excellent!! The only thing that makes it better is brining the chicken. Soak the chicken in a brine of 3/4 cups salt to 3 quarts of water for 2 hours, no more or the chicken will be salty. Brining it makes it more tender and gives a crispy skin. Try it!

amydoll
255

amydoll

11/8/2005

Wow. I have tried to make fried chicken many times different ways. On the stove, in a deep fryer, in an electric skillet. This was the best, simplest way to prepare it. Now, don't think it's supposed to look and taste like KFC. Deep fried and pan fried produce two very different types of chicken. This had a thin, crisp coating and was nice and juicy inside. I don't have a lid for my skillet so I just used aluminum foil. I do think the seasoning is a bit bland. I served this with creamy gravy I made from the drippings. I will use this method again. Anybody can do it and it didn't even make a mess! Really.

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